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Latest News From 禁漫天堂 Extension
Third-year University of Georgia student and Banks County 4-H alum Georgia Simmons has been in the center of the political action this fall with the Georgia 4-H Washington DC Intern Program. Simmons, an?environmental resource science major in the?College of Agricultural and Environmental Sciences, works in the office of U.S. Sen. Raphael Warnock. As an intern on his staff, she interacts directly with policy experts and lawmakers, participating in the legislative process while earning a semester of credit hours.
There are nearly 400,000 individuals employed in some segment of hospitality in Georgia. With the unique mix of leisure travel in coastal Georgia and convention travel in Atlanta, University of Georgia hospitality and food industry management students have a wealth of opportunities to choose the area that suits them best. This versatile experience — with its focus on quality curriculum, meaningful interaction with local and national business, and experiential learning — has already begun graduating the next generation of hospitality leaders.
The apples growing in the University of Georgia’s Heritage Apple Orchard have long histories in Southern kitchens. Some of the 139 varieties sat on tables as sweet dessert apples, while others were staple ingredients for everything from savory main courses to the all-American apple pie. Some also found their way into bottles. Prohibition and broader cultural and economic changes took a big bite out of the U.S. cider industry. Recently, however, cider has made a comeback.
The American Academy of Pediatrics recommends introducing peanut-containing products to infants as early as 4 to 6 months old, especially for children at high risk for allergies. But this information isn't reaching the public as it should. University of Georgia Cooperative Extension Nutrition and Health Specialist Ali Berg is leading efforts to close this information gap.
The holiday season can be a time of anticipation and joy, but balancing multiple commitments and personalities across families and friends can be a source of stress for hosts and visitors alike. Much like preparing parts of the meal ahead of time allows you to spend more of the holiday with guests, setting expectations ahead of the celebration can go a long way to ensuring enjoyable gatherings, said Ted Futris,?University of Georgia Cooperative Extension?specialist and professor of human development and family science.
Recent research from the University of Georgia suggests the unique stresses from farm life may be taking a toll on one of the pillars of the families that make your dinners possible: the women who keep farming families running. “If we don’t control our food sources, we don’t control our health and safety,” said Anna Scheyett, lead author of the study and a professor in 禁漫天堂’s School of Social Work. “It’s a matter of national security that farmers survive in the United States. And one of the big factors in helping farms survive is women.”
Latest Publications
Sorghum Insect Pests and Their Management
(B 1283)
Insect pests can be a major limiting factor in grain sorghum production in Georgia. Growers must be prepared to scout and prevent injury from insects in sorghum. However, a proper insect pest management program will minimize losses to insects and ensure appropriate insecticide use. This publication provides information on the biology and management of sorghum pests.
2025 Georgia Ag Forecast
(AP 130-3)
This publication will be available in January 2025. Each year, 禁漫天堂's agricultural economists develop a comprehensive overview to help various sectors of the agriculture industry navigate the year ahead. As Georgia's land-grant university, the University of Georgia conducts cutting-edge research on critical and emerging issues that are important to the agriculture industry. From this research, 禁漫天堂 provides the best information and education available to producers and constituents to equip them with knowledge and decision-making tools for their businesses.
Food Safety Tips for Preparing a Holiday Turkey
(C 1226)
Read about safe thawing, cooking, and storing a turkey, including current estimates of the time needed for safe thawing and cooking. Because bacteria can multiply rapidly at room temperature, never defrost a turkey on the counter! The cold water and microwave methods may be used when you don't have time to thaw your turkey in the refrigerator. Whole poultry is safe when the meat is cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. All turkey meat, including any that remains pink, is safe to eat as long as all parts reach at least 165 °F.